Apple jelly

1h 20min 8 servings
  • 2kg apples
  • 700ml water
  • 2 organic lemons
  • 1kg sugar per litre apple juice
Apple jelly


Cut the apples up into chunks, keeping the peel and the core.  Combine the water, apples and lemons sliced in half in a pot and bring to a boil. Boil until the apples turn to mush – approx. 40 minutes. Pour the liquid through a fine-meshed cloth. 

When you’ve retrieved all the liquid, bring it to a boil with the sugar. Boil for 10 minutes. Skim off any impurities and foam as they will make the jelly cloudy. Pour into jars. 

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